Coconut pancakes with mango and passion fruit curd
This tropical pancake recipe makes a great alternative to the classic combo of lemon and sugar for Pancake Day.
Ingredients
For the pancakes
- 125²µ/4½ plain flour
- 15²µ/½´Ç³ú caster sugar
- pinch of salt
- 4 medium free-range eggs
- 350ml/12fl oz full-fat milk
- 2 tbsp desiccated coconut, toasted
- butter, for frying
For the curd
- 8 large free-range egg yolks
- 120²µ/4½´Ç³ú caster sugar
- 160ml/5½fl oz mango juice
- 110ml/3½fl oz passion fruit juice
- 250g/9oz unsalted butter
To serve
- fresh pineapple, thinly sliced
- fresh mint, leaves picked
- dusting of icing sugar
Method
For the pancakes, combine the flour, sugar and salt together, then mix in the eggs with a whisk. Add the milk gradually to avoid any lumps, then stir in the toasted coconut. Leave to rest while you make the curd.
To make the curd, whisk the eggs, sugar, mango and passion fruit juices together in a saucepan. Place over a medium heat and stir continuously until the mixture thickens - do not boil. Whisk in the butter, cut into small pieces. Cover and leave to cool.
To cook the pancakes, add a smear of melted butter to a non-stick pan and ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.
To assemble, spread each pancake with the fruit curd and then roll up into cigars. Serve with fresh pineapple, mint leaves and a dusting of icing sugar.
Wines
Try Briottet Passion Fruit Liqueur.